Top 176 Quotes by Yotam Ottolenghi

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it.

Amaranth, the world's most nutritious grain, is available from health food stores.

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.

Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.